Name: Milk Chocolate Palets with Caramel
Prep time: 45 min
Cook time: 9 min
Total time: 4 h 54 min
Yield: Serves 6–8
Ingredients: 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa; 4 oz. (115 g) caramel filling; 2 pinches table salt; Scant ¼ cup (50 g) water; 2 tablespoons (30 g) butter, cubed; 1 ¾ oz. (50 g) milk chocolate, 40 percent cocoa; granulated sugar divided: 1 ¼ cup (8 ½ oz./240 g) plus scant ½ cup (3 oz./80 g); 2 eggs; 1 stick (4 ½ oz./125 g) butter; 2 ⅔ oz. (75 g) glucose syrup; Scant ⅔ cup (2 ¼ oz./60 g) all-purpose flour; 2 teaspoons (10 ml) whole milk; ⅔ cup (180 g) whipping cream

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
5 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Sponge cake

1 ¾ oz. (50 g) milk chocolate, 40 percent cocoa
1 stick (

Dessert
Vegetarian
Microwave
Chocolate

Method

Prepare the caramel bonbon filling. Chop the chocolate. In a saucepan, heat the water, then stir in the 1 ¼ cups (240 g) sugar. Dip a pastry brush in water and brush the sugar crystals away from the sides to dissolve all the sugar. Bring the syrup to a temperature of 350°F (180°C).

While it is heating, combine the cream, glucose syrup, salt, and scant ½ cup (80 g) sugar in another sauce